Microwave Effects on Food and Humans

Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment on a mass scale, the Nazi’s could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional cooking tools. After the war, the Allies discovered the medical research and documentation concerning microwave technology. The papers and experimental microwave equipment were transferred to the U.S War Department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began to experiment on them separately. The Russians – who have done the most diligent research into the biological effects of microwave ovens – HAVE OUTLAWED THEIR USE, and issued an international warning about the biological and environmental damage that can result from the use of these and of similar frequency electronic apparatuses.


The most significant German research concerning the biological effects of microwaves were done at the Humboldt University of Berlin in 1942-43, during the Barbarossa military campaign. Beginning in 1957, and continuing up to the present, Russian studies in the field have been conducted at the Institute of Radio Technology. In most research, foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimeter per second to the point considered acceptable for sanitary normal ingestion. The observation made by the German and Russian microwave researchers will be presented here in three categories: cancer causing effects, destruction of nutritive value and biological effects of direct exposure of humans to microwave emissions.


The following effects have been observed when foods are subjected to microwave emissions.

Meats Heating prepared meats sufficiently to insure sanitary ingestion created nitrosodiethanolamine, a well-known cancer causing agent.
Proteins Active-protein, biomolecular compounds are destabilized.
Radioactivity A “binding effect” between the microwaved food and any atmospheric radioactivity is created, causing a marked increase in the amount of alpha and beta particle saturation in the food.
Milk and Cereals Cancer-causing agents are created in the protein-hydrolysate compounds in milk and cereal grains.
Frozen Foods Microwaves used to thaw frozen foods alter the catabolism (breakdown) of the glucoside and galactoside elements; both are glycosides (sugar derivatives) and found widely in plants.
Vegetables Even extremely brief exposure of raw, cooked or frozen to microwaves alter alkoloid catabolism, which can have a strong toxic effect on the human system.


Digestive System The unstable catabolism of microwaved foods alters their elemental food substances, causing disorders in the digestive system.
Lymphatic System Due to chemical alterations within food substances, malfunctions occur in the lymphatic system, causing a degeneration of the body’s ability to protect itself against certain forms of neoplastics (cancerous growths).
Blood A higher-than-normal percentage of cancerous cells in blood serum (cytomas) can be seen in subjects ingesting microwaved foods.
Brain Their residual magnetism effect can render the psychoneural-receptor components of the brain more subject to influence by artificially induced, microwave radio frequency fields from transmission stations and TV relay networks.
Free Radicals Certain trace mineral molecular formations in plant substances (in particular, raw-root vegetables) form cancer-causing free radicals.
Stomach and Intestinal Cancers A statistically higher percentage of cancerous growths result in these organs, plus a generalized breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions.


Microwave exposure caused significant decreases in the nutritive value of all foods studied. the following are the most important findings to date:

Vitamins and Minerals Made Useless In every food tested, the bioavailability of the following vitamins decreased: Vitamin B complex, vitaminsC and E, essential minerals and lipotropics.
Vital Energy Fields Devastated The vital energy field content of all foods tested dropped 60 to 90 percent.
Digestibility of Fruits and Vegetables Reduced Microwaving lowers the metabolic behavior and integration process capability of alkaloids, glucosides, lactosides and nitrolosides.
Meat Protein Worthless It destroys the nutritive value of nucleoproteins in meats.
All Foods Damaged It greatly accelerates the structural disintegration of all foods tested.


Exposure to microwave emissions also has a negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that humans can be adversely affected without even ingesting the foods that have been subjected to microwave radiation. Merely entering the energy field of the food causes such harmful side effects that the Soviets outlawed all such microwave apparatus in 1976.

Here are the effects observed in humans having “direct” exposure to microwaves, that is, without their having consumed the irradiated food substances.

Life-Energy Field Breakdown Persons near microwave ovens in operation experience a breakdown in their life-energy fields that increases relative to the length of exposure.
Cellular Energy Decreases The cellular voltage parallels of individuals using the apparatus degenerate-especially in their blood and lymphatic serums.
Destabilized Metabolism The external energy activated potentials of food utilization are both destabilized and degenerated.
Cell Damage Internal cellular-membrane potentials during catabolic processes into the blood serum from the digestive process degenerate and destabilize.
Brain Circuitry Electrical impulses in the junction potentials of the cerebrum degenerate and break down.
Nervous System Nerve/electrical circuits degenerate and break down while energy field symmetry is lost in the neuro-plexuses (nerve centers) in both the front and rear of the central and autonomic nervous systems.
Loss of Bioelectric Strength The bio-electric strengths within the ascending reticular (netlike) activating system (the system which controls the function of waking consciousness) go out of balance and lose their proper circuiting.
Loss of Vital Energies Humans, animals and plants located within a 500-meter radius of the equipment in operation suffer a long term, cumulative loss of vital energies.
Nervous and Lymphatic System Damage Long-lasting residual and magnetic “deposits” become located throughout the nervous and lymphatic systems.
Hormone Imbalances The production of hormones and maintenance of hormonal balance in both males and females becomes destabilized and interrupted.
Brainwave Disruption Levels of disturbance in alpha, delta and theta wave signal patterns are markedly higher than normal.
Psychological Disorders Because of the disarranged brain waves, negative psychological effects will also result. These include loss of memory and the ability to concentrate, suppressed emotional threshold, deceleration of intellective processes and interrupted sleep episodes in a statistically higher percentage of individuals subjected to continual range-emission field effects of microwave apparatus, from either cooking or transmission stations.

Due to the contraindications listed above, the use of microwave apparatus in any form is definitely ill-advised. Present scientific opinion in many countries clearly opposes them, as exemplified by the mentioned Soviet ban.

This article reprinted from the Gerson Healing Newsletter 16(2) 2001 and originally appeared in The Price-Pottenger Nutrition Foundation’s “The PPNF Journal” in the Summer of 2000.

Author: William Koop